Mussels with Fennel & Chorizo

Directions:Heat the oil in a large pot with a lid. Saute the onions, fennel and chorizo until the fennel is almost tender. Add the beer and cook for another minute or so. Give it a taste and if it is too bitter, add 1 teaspoon dark brown sugar and stir. Add the mussels, cover and shake until they are all opened. Serve immediately.

My thoughts:

Mussels are so simple to make it is a wonder we don't eat them everyday. We made this at about 11:30 at night with our eyes half open and it was still delicious. The sweet fennel and the spicy, salty chorizo were a perfect combination to complement the juicy mussels. Use an empty mussel shell to liberate the mussels and eat the chorizo and fennel. Yum.

Note: Please don't steam any mussels that are open and if any do not open after steaming, don't eat them either.

15 comments:

The first time I made mussels, just a few weeks ago, I was also SHOCKED at how delicious they turned out. Though I still feel like restaurant-style mussels have a much better liquid-mussel ratio (lots and lots of tasty sauce for dipping!). Gotta keep trying! Yours look great!

I love mussels! Too bad I have to make special trips, it seems, to purchase them. (I'm in land-locked Dallas, and they're not at every grocery.) This sounds so tasty and easy, though, that I might just make that special trip!

This looks delicious! My hubby and i had the best mussels (they are known for them) at Dr. Granville Moores in DC...I don't think I realized how much I liked them until then. This recipe sounds great! What kind of Belgium beer did you use?